Perfect ingredient to prepare a delicious vegetarian dashi kombu soup stock. This dried kombu kelp seaweed is naturally full of the L-Glutamates that give Japanese food its rich, meaty, umami flavour. Tip: use/save leftover from soup stock for other dishes thereafter.
Kombu Kelp Seaweed. May contain Prawn (Crustacean) or Shrimp (Crustacean)
How To Use
• Heat up a sheet of kombu in a pot of water until just before boiling.
• Remove from heat and add katsuobushi bonito flakes.
• Strain out the kombu and katsuobushi for smooth liquid dashi.